Australian Gourmet Traveller - (04)April 2020 (1)

J

acquesReymondhastwomethodsforcaramelising

onions. “Thefirstwayis tothinlysliceandcookdown

theonionsina saucepanorflameproofcasseroleuntil

rich,deepandcaramelised.This is thebestmethod

foranonionsoup,” hesays.Thesecondis tobaketheonions

whole.“Theprocessofroastingletstheonion’snaturalsugars

carameliseintheskins,resultingina soft,sweetonion.Whole

caramelisedonionsaregreat served with roasted meats, such as

lamb, beef or chicken.”

1

Tocarameliseonionsonthe

stovetop,peel,halveand

thinlyslice4 largebrownonions.

2

Heata heavy-based

saucepanorcasserole

overlow-mediumheat.Add

onion,reduceheattolowand

cook,stirringfrequently,until

onionstartstoturngolden

(30minutes;thisis whenthe

naturalsugarandwatercontent

hasbeenextracted).

3

Add100gmbutterand

50mlextra-virginoliveoil,

increaseheattolow-medium

andcook,stirringconstantly

topreventburning,untilfully

caramelised(20minutes).

Makes about 1 cup.

Step by step

Frenchonionsoup

1 Makecaramelisedonionasperstovetopmethod,adding

1 tbspDijonmustardand5 crushedgarliccloveswithbutterand

oliveoilin Step3. Add300mldrywhitewine,3 freshbayleaves,

4 thymesprigsand3 parsleysprigs,andcookovermediumheat

untilwineis reducedbyhalf(5minutes). 2 Add1.5litreschicken

stock,seasontotasteandsimmeroverlowheatfor 30 minutes

(donotboil). 3 Preheatovengrilltohigh.Removeherbsandladle

soupintoflameproofbowls.Topsoupwithtoastedslicedbaguette,

fittingslicestocoversoup.Sprinklewith250gmthinlysliced

Comté.Grilluntilcheeseis bubblingandgolden(4-5minutes).

Season to taste and sprinkle with extra thyme leaves to serve.

Alternatively,tocaramelise

wholeonionsintheoven,

preheatovento160°C.Linea

roastingtraywithaluminiumfoil

and top with a 2cm-thick layer

ofcoarserocksalt.Placelarge

wholeunpeeledwhiteonions

(brownonionsdon’tworkas

wellusingthistechnique)on

the salt and bake until onions

areverysoftwhenpiercedwith

a skewer,andthecaramelised

juicesareseepingthrough the

skin (at least 1 hour).●

Theprocessofcaramelisationis whatgivestheseonions

theirdeepgoldencolourandsweetflavour.Caramelised

onionsalsogowellina quiche– trypairingthemwith

goat’s cheeseandthyme– orasa toppingfora crisp

puff-pastrytartwithanchoviesandblackolives(known

aspissaladière).Theyalsoworkwellcombinedwithwine

orbeerasa richfoundationfora stew.Caramelisedonions

willkeepinanairtightcontainerintherefrigerator forup

to 5 days, or in the freezer for 3 months.

Also...

GOURMET TRAVELLER 59

Masterclass

RECIPES JACQUES REYMOND. PHOTOGRAPHY NIC GOSSAGE. STYLING LYNSEY FRYERS.